Allergy-Friendly Pumpkin Chocolate Muffins
Recipe adapted from: www.babyfoode.com
Have you hard of the Teal Pumpkin Project? This year for Halloween, consider adding non-food trinkets and toys to your treats, making the holiday safer and more inclusive for all children. These allergy-friendly pumpkin chocolate muffins are also a great option!
All you need:
- 3/4 cup old-fashioned oats (gluten free if needed)
- 1/4 cup cacao powder
- 3/4 cup 100% pumpkin puree
- 2 Tbsp olive oil
- 1 egg (or mix 1 Tbsp ground flaxseed with 3 Tbsp of water)
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup + 2 Tbsp mini chocolate chips, divided (EnjoyLife is a brand that is free from the top 8 allergens; these chips can be found in the Hy-Vee HealthMarket).
All you do:
- Preheat oven to 350 degrees. Line a mini muffin tin with liners.
- In a blender, pulse oats for 30 seconds or until you have a course oat flour. Add in cacao powder, pumpkin puree, oil, egg, maple syrup, cinnamon, and vanilla in the blender. Blend until completely smooth, about 30-60 seconds.
- Add in baking powder, baking soda, and salt into the blender and blend on low for 20 seconds.
- Add in 1/4 cup of chocolate chips and stir with a spatula.
- Spoon the batter into the muffin liners ¾ of the way full. Sprinkle remaining chocolate chips on top. Bake for 10-12 minutes or until slightly brown and set. Let cool completely, then serve.
- Store muffins in fridge for up to a week or freeze for up to 2 months. To defrost, simply leave desired muffins out on counter overnight or place in the microwave for 20-40 seconds to reheat.
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